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Apricot, Hazelnut and Rosemary Stuffing Balls

  • Feeds 12 - 14 people
  • Prep time 15m
  • Cook time 45m
Description

These stuffing balls are rich, very savoury and full of seasonal flavours - basically everything you want from a stuffing! They’ve got plenty of texture too, from the hazelnuts and dried apricots. You could swap the rosemary for thyme or sage, if you prefer.

  1. Heat a frying pan and add a splash of oil or a slice of butter and fry the onion gently, until soft - around 10 minutes. Allow to cool.
  2. Combine all the other ingredients except the bacon or pancetta in a mixing bowl and add the onions. Mix well and divide into 12-14 balls.
  3. Lay a slice of streaky bacon or pancetta on a work surface and use a butter knife to gently ‘scrape’ it to stretch it out a little. Wrap each piece of bacon around a stuffing ball.
  4. Cook the stuffing balls at 160C for 30 minutes, turning once (this works well with our roast capon - add them to the roasting tray for the final 30 minutes of cooking time).

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